Doug I need your rib roast cooking instructions again...

[fsusteve]

Every year I forget, just like clockwork.

 

[Liam]

yeah, hurry up doug

 

[fsusteve]

we do have our own dionne warwick.....you.

 

[gmarshall7]

wow, this thread went to hell in a hurry.

 

[NorCalDoug]

wow, this thread went to hell in a hurry.

no s***.

 

[NorCalDoug]

Every year I forget, just like clockwork.

Let me dig it up and post it.

 

[fsusteve]

thanks buddy. btw for anyone interested, this is the formula for perfection.

 

[whodat]

If Liam ever deletes a post of mine, WWIII will ensue...

 

[fsusteve]

he's too busy editing his own posts so he doesn't ban himself.

 

[splitshot]

Don't feel bad, I always have to call the wife's sister, she's got a bullet proof temp and time/per pound instructions also.

 

[JayMilla]

Interested in the perfect formula also please.

 

[NorCalDoug]

I found the PM I sent to a few people who asked for the prime rib roast cooking instructions...here it is

...

take that large hunk o' beef and season it liberally with whatever you like...you can never go wrong with plenty of good ol' salt and pepper though.

preheat the oven to 325 degrees and roast for about 20 minutes per pound give or take a few minutes.

if you have one of those wired digital temp gauges, it's a good time to use it. stick the probe in the roast and place the read-out somewhere convenient.
if you don't have one of these gizmos, no problem...just wait until you're close to the end of the cooking time, then check the temp with an instant-read meat thermometer.

pull the roast out of the oven when it's between 135 and 140 for medium rare or between 140 and 150 for medium and let it rest for about 15 minutes (tented with some foil) before slicing. it will continue cooking while it rests.


some people like to blast the roast at 450 for 15 minutes at the very beginning to brown the outside before dropping the temp down to 325. If you do this, then it'll be about 13 to 15 minutes per pound at 325.

I've done both methods and both work fine. IMO, if the roast is big enough, the surface gets browned enough for me at 325 (assuming it's in the oven for a couple hours).

good luck with the roast.

 

[fsusteve]

if you deviate like I did from this even a little it changes everything, do what doug says.

 

[Liam]

if you deviate like I did from this even a little it changes everything, do what doug says.

well that DOES make sense.....

 

[fsusteve]

yea yeah I know. I did 350, 20 mins a lb and it was way over cooked.

 

[Liam]

yea yeah I know. I did 350, 20 mins a lb and it was way over cooked.

ya think??

 

[tcb]

yea yeah I know. I did 350, 20 mins a lb and it was way over cooked.

I did mine at 125, 6 minutes a lb and it was very rare.

 

[fsusteve]

lol....there's a lot of recipes that say you put the oven on 375ish and put the meat in for 1 hour, then turn of the oven and let it sit in there for 3 hours or so.

 

[surfpig]

I plan on doing this in the smoker. Any advice?

 

[Liam]

I plan on doing this in the smoker. Any advice?

my advice is not to smoke it.